Galicia explained that his intention behind the bento box was to add Mexican flare to a normally European practice. The pairing of items in the box combines salty and sweet and nutty flavors with vanilla, Galicia simply said that "it just made sense."

While giving us a brief history lesson on the ancient artform of charcuterie, Chef Michael Sohocki of Restaurant Gwendolyn (152 E Pecan), who co-founded the event along with Defining Delicious, also gave us a tour of what he will be dishing during Charcuterie Week.

Sohocki will work on wowing your taste buds with a mortadella, which he described as a "pork forced meat" with finely and coarsely grounded pork mixed with a blend of spices including pistachios, mustard seeds, green olives and pepitas. Other things on the board, so to speak, include his cacciatoré, the bresaola and more.

Pieter Sypesteyn of Where Y'at Food Truck (609 S Alamo) decided to take a different approach to the charcuterie challenge by implementing flavors that are common to the Louisiana region.

The truck will unleash its ragin' Cajun flavor with a variety of boudin sausages, inspired by the Big Easy. Some items on the menu include alligator boudin, traditional pork boudin and red blood boudin, among others.

Chef Jeff White of Boiler House (312 Pearl Pkwy) let us in on their menu that includes chicken galantine, pork and shrimp shumai, foie gras, veal sweet bread and chicken garfunkel, which uses a blend of parsley, rosemary, sage and thyme.

At The Fruteria (1401 S Flores) you can find margarita tequila-cured salmon, chorizo verde y mariscos, chicarrón prensado, carne seca (NOT BEEF JERKY) with chile y limón, along with an array of fermented fruits and other house specialties.

Chef Zach Garza explained that although much of Mexico's charcuterie was inspired by European practices, it's the native flavors of Mexico that heavily influence its meats compared to those found in Europe.